I made a saison earlier this summer. After primary fermentation was complete I took 3 gallons of it and added Wyeast Roeselare Blend. Two months later I added cherries and pecan chips. It formed a thick crusty pellicle and has been going for about 6 months. The pellicle still has not dropped. How long will a pellicle typically take to drop?

I've been looking around and I can't find an account of someone who had their pellicle ever drop, including one guy going on 2 years. The accepted practice seems to be to rack it from underneath the pellicle when it's ready.